Maryland Puts Gift Card Bounty on 'Fish From Hell'

Fox News ^ | April 5, 2012 | Greg Wilson

[GiovannaNicoletta]

Wildlife officials in Maryland have put a bounty on the snakehead, the so-called "fish from hell" that can migrate on land and devastates the eco-systems of lakes, ponds and streams.

The state will give out $200 gift cards for Bass Pro Shops as well as other prizes for catching and killing the fish, which is native to Africa and Asia but is believed to have made its way to America through Asian seafood merchants.

[GiovannaNicoletta]

Evil-looking thing.

[GiovannaNicoletta]

Can you please change the word "County" to "Bounty" in the title?

Thanks!

[rawhide]

This fish is even meaner than it looks

[Carriage Hill]

Wow; looks like a nasty piranha! My Remy 1187 autoloader 12ga would love that workout.

[eastforker]

But how does it fry up?

[Joe 6-pack]

That’s odd...I thought Maryland was a “sanctuary state” for illegal immigrants.

[Bloody Sam Roberts]

Yeah...but is it good eatin’?

[allmost]

Btt.

[JimRed]

But how does it fry up?

Well enough for Asian fish dealers to import it for sale to their community.

[JRandomFreeper]

Generally, the uglier the fish, the better and more expensive.

I'm not seeing much cheek meat, but I would love to have one to part out and test cook. The forehead looks interesting, depending on how much cartilidge/bone is in it.

/johnny

[JimRed]

Bounty is kind’a misleading. It’s an entry into a drawing, not an automatic payment. If it was, Asian fishmongers would be driving loads of them in from all points!

[ßuddaßudd]

Maybe Crackhead Barry can run these asians out of town too???

[blueunicorn6]

Oh please.....somebody with the necessary computer skills.....please make us a photo of that fish crossed with James Carville.

[eastforker]

Well, at the moment I am gorging on a plate of high fin blue catfish filet’s caught from earlier in the week.

[JRandomFreeper]

I love most fish. Blue cat is one of my favorites, because it's local. How is it cooked?

I called a buddy about this one, and he suggested a hot/sour soup similar to pla chon, and asked if I had a source... LOL! He was a little disappointed that I was just asking for info.

/johnny

[Standing Wolf]

This fish is even meaner than it looks

Oh, I dunno. It doesn't look a lot worse than that guy who just this week got a pass on drinking and driving in Massachusetts. Taxachusetts? Somewhere around there, anyway. I can't seem to remember his name.

[eastforker]

Unlike most people I season the fish before I bread it. I season with Fiesta brand rib rub and black pepper. Then I bread it with a dry mixture of one part corn meal and one part Martha White cornbread mix. I like to fry between 300 and 325.

[JRandomFreeper]

Good call to season before breading. I also season my corn meal with cayanne, black pepper, and wait for salt until right after it comes out of the oil.

/johnny

[eastforker]

A 27 pounder I caught this spring on rod and reel.

[JRandomFreeper]

Dear Lord! That would take me a week to eat. Or longer. The head itself would make 3 meals.

Big gut on it, was it full of roe? I'm drooling here.

/johnny